Roasted asparagus and mushrooms
Roasted asparagus and mushrooms is a simple but delicious veggie side dish with just 4 ingredients. Plus, it’s ready in just 15 minutes!
Yield: 4 servings
Ingredients
- 1 bunch asparagus, ends trimmed
- 16 oz. mixed wild mushrooms, stems trimmed (see notes)
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon crushed red pepper flakes
Optional, for serving:
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 425.
- Combine asparagus and mushrooms on a large sheet pan. Drizzle with olive oil and sprinkle with salt, pepper and red pepper flakes, if using. Toss to get the vegetables well coated.
- Arrange in an even layer and bake at 425 for 8-12 minutes, until the asparagus are just tender. (I check them with a fork.)
- Serve hot, with a sprinkling of Parmesan cheese, if desired.
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Notes
Wild mushrooms have a great earthy flavor, but if you can’t find any, cremini mushrooms, shiitake mushrooms or baby portobello mushrooms work great here, too.
The roasting time here really depends on the thickness of your asparagus. Thin ones will cook more quickly but larger, thicker stalks can take a few minutes longer.
If you like very tender asparagus, or want more browning on the veggies, roast them for up to 15-20 minutes.
Nutrition
Serving: 1serving | Calories: 93kcal | Carbohydrates: 9g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 379mg | Fiber: 3g | Sugar: 2g
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